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Acrylamide degradation by filamentous fungi used in food and beverage industries

Paper ID Volume ID Publish Year Pages File Format Full-Text
21672 43234 2009 3 PDF Available
Title
Acrylamide degradation by filamentous fungi used in food and beverage industries
Abstract

Filamentous fungi (24 strains) used in food and beverage industries were investigated for acrylamide-degradation ability: Aspergillus oryzae KBN1010 showed the highest ability. Little acrylic acid was produced but no glycidamide was detected during AA degradation in roasted green tea; therefore, A. oryzae could be used for reducing the AA concentration.

Keywords
Degradation; Acrylamide; Filamentous fungi; Aspergillus oryzae; Glycidamide; Roasted green tea
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 108, Issue 5, November 2009, Pages 391–393
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us